Clam Chowder Recipe

Chowder Preparation

1. 1

   Cook the Bacon

   In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion and celery to the bacon fat. Sauté for about 5 minutes until the onion is translucent. Add the diced potatoes and cook for an additional 5 minutes.

3. 3

   Make the Roux

   Add the butter to the pot and let it melt. Sprinkle in the flour, stirring constantly for about 2 minutes until golden brown.

4. 4

   Add Liquids

   Gradually whisk in the milk and clam juice, ensuring there are no lumps. Bring the mixture to a gentle simmer.

5. 5

   Incorporate Clams and Seasoning

   Add the chopped clams, salt, black pepper, thyme, and the bay leaf. Stir well and let the chowder simmer for another 10-15 minutes, or until the potatoes are tender.

6. 6

   Finish with Cream

   Stir in the heavy cream and the cooked bacon. Heat through for another 5 minutes without boiling.

7. 7

   Serve

   Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy your creamy clam chowder!